Cauliflower with Spicy Tomato Sauce

Though you may not be convinced from the quick, weeknight rendition photographed above, this dish can be a real visual standout on the buffet board or celebratory dinner table. Even better is its utter ease of preparation and use of everyday ingredients in your pantry and fridge. Serve hot or at room temperature as a side or vegetarian entree.

To begin, trim all the outer leaves from 1 large head of cauliflower and cut an inch or two off the "base", or bottom of the head. Do cut evenly. Place the entire cauliflower in a large saucepan with about 1 inch or so of water, a bit more if you have an unusually large specimen. Cover the pot and steam on high for 10-12 minutes until the vegetable is tender-crisp. Remove carefully and set aside, covered with a dish cloth to keep warm.

Now, in a large and deep skillet heat 3 T. of vegetable oil until hot. Add 1 t. of grated ginger, 2 minced cloves of garlic and 1/2 t. turmeric. Stir constantly for 30 seconds as the aromatics WILL try to burn. Now add about 3 chopped tomatoes to the pan along with: 2-3 sliced hot green chilies, 1/2 t. (or more) of cayenne pepper, 1 t. salt, 1/2 t. ground cumin and 1 t. ground coriander. Allow everything to simmer on a medium flame for 10-15 minutes until it begins to thicken. Add a T. of sugar, cook for 3 more minutes then taste - and adjust - seasonings as desired.

Remove from heat and carefully pour over the still-warm head of cauliflower. Cut into wedges to serve.